Pulissery (Moru curry)

Pulissery or Moru curry or Moru Kachiyathu is a curd and coconut base dish in Kerala meal. Pulissery is a common dish which is served as a side dish for everyday meal. It is also a very important dish in sadya, while it is a Onam sadya or any other special occasion. Normally it is served towards the end of the meal.
                                                    Pulissery is traditionally made with small ripe mangoes, that gives a sweet and sour taste to the curry. Any other vegetable like ashgourd, bottle gourd, yam, raw banana, taro. There are many Variations in this recipe depending on the region, even from home to home. I have two, three recipes for this dish but this one I got from a cook.
                                                 
INGREDIENTS:---
Curd  ----  1 cup
Any vegetable cut in to small cubes if you would like to use I did't use any vegetables today.
Fresh coconut  ---  1/2 cup grated
Cuminseeds  --- 1/2 tea sp
Green chillies  --- 2 or according to your taste
Shallot (small onion, sambar onion)  ---  2
Garlic   -----   1 pod
Turmeric powder  ----  1/4 tea sp
Salt    ---- 3/4 tea sp
FOR TEMPERING:---
Coconut oil   --- 1 tea sp and 1/2 tea sp
Mustard seeds  ---  1/2 tea sp
Fenugreek seeds  ----  5 seeds
Dry red chilli  --- 1 broken
Curry leaves  --- 1 spring
                                                            

METHOD:---
1. If you like to use vegetable, cook the vegetable pieces in 1/2 cup water till soft.
2. Grind grated coconut, cumin seeds, green chillies, shallot, garlic, turmeric powder in to a smooth paste with little water.
3. Add this coconut paste to vegetables and cook for 5 min. If you are not using vegetable then add this coconut paste to the pan with 1/4 cup water and cook for 5 min. in a medium heat.
4. Beat the curd till smooth, when the coconut mixture is cooked for 5 min. switch off the flame wait for a second then add beaten curd, add salt to taste mix well and set a side.
5. Now heat one tea sp coconut oil add mustard seeds let them popup then add broken dry red chilli, fenugreek seeds, curry leaves turn off the heat  and add this tempering to the pulissery,  mix well and pour 1/2 tea sp coconut oil over the pulissery, cover with a lid and keep closed till you serve.
 SOME IMPORTANT POINTS TO NOTE:--
1. Can use a small piece of ginger in the place of garlic or you can use both.
2. You can use red chilli powder instead of green chillies that will give a nice orange color to the pulissery.
3. Make sure that the curd is sour enough, otherwise the pulissery won't give the authentic taste.
4. Normally pulissery is  not too thick or not too thin gravy, it is a medium thick. So adjust the water according to your taste.
5. Along with vegetables you can use raw pappaya, pineapple also to make this dish.
6. Adding extra coconut oil to the curry in the end will give a wonderful flavor to the pulissery.
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